Puff pastry brioche

As you may know, I have just finished writing my 6th book, which will be published by Flammarion on November 18th and which marks my real return to the field of pastry, even if there was some in "Végéterrien" and in "Je fais mon chocolat maison". I've been away from the blog for a while, but only to come back to it. This time I'm offering you my recipe for puff pastry brioche, which is really not that complicated to make at home. But above all the result is really delicious and buttery. With a simple jam, it is the perfect snack or breakfast!

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Prep Time 15

Cook Time 1 10

Type de plat Accompagnement, Breakfast, Goûter

Cuisine Européenne, Française

Servings people

Calories 697 kcal

Ingredients

Dough:

500 g T55 flour
1 packet of dry baker's yeast (5g) or 15g of fresh yeast
75 g sugar
5 g salt
115 g egg
265 g milk
75 g soft butter

Then:

175 g soft butter with 82% fat content

Gilding

1 egg
2 tablespoons of milk

Instructions

Pour all the ingredients for the dough except the butter into the bowl of your food processor fitted with the hook.
Mix for at least 10 minutes. The dough is very soft.
Add the 75g of butter then mix again until it is perfectly incorporated.
Put a film on the contact and let it grow one night in the refrigerator.
The next day the dough is perfect and has grown well.
This time take the 175g of 82% butter. Just look in the shelves, you will find it. It is often an AOP Charentes Poitou butter. Flour it.
Leave it at room temperature for 5-10 minutes (unless it’s hot) then tap it with the rolling pin to soften it, without heating it. Shape it into a 16cm square. You can also put it in a 16cm frame for ease.
Take the dough out of the fridge and flour it. Place it on the work surface and press it down to release the gas.
Roll out the dough into a 32cm x 16cm rectangle. Place the butter (still fresh) in the center.
Join the edges to cover the butter.
Roll out the dough into a long rectangle with parallel edges.
Trim the end for a clean edge. Keep the scraps.
Fold the dough over to meet the two ends.
Then fold in half again. You did a double turn.
Let cool for 15 minutes. That’s all. Turn the dough 90° and roll out into a new rectangle.
Trim the ends and fold this time in thirds.
You can also incise the fold.
Roll out the dough this time into a 30x40cm rectangle. Trim the edges. You can now gather all the scraps together to push into a small pan and then bake. You will have a brioche, not very beautiful and less rich, but nevertheless delicious!
Cut the dough into 3 pieces.
Lay the three strips of dough on top of each other.
Then roll them up together.
Place in a greased baking pan. You can pull the top edge of each strip to slide them under the dough.
Let it grow for 1 to 1.5 hours so that it swells well. Brush the gold onto the smooth edges of the dough.
Bake for 1 hour and 10 minutes in a preheated oven at 150°C in rotating heat mode. As soon as the brioche comes out of the oven, brush syrup over the entire surface to make it shine.
To be enjoyed hot, warm or at room temperature. Delicious plain or with a good jam!

Nutrition

Serving: 6peopleCalories: 697kcalCarbohydrates: 80gProtein: 12gFat: 37gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 107mgSodium: 622mgPotassium: 207mgFiber: 2gSugar: 17gVitamin A: 1161IUVitamin C: 0.3mgCalcium: 108mgIron: 4mg

Keyword Brioche

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